Who didn't love the taste of ice cream sandwiches as a kid? My raw, gluten-free, sugar-free, vegan/vegetarian ice cream sandwich has to be one of my favorite recipe inventions ever.
Enriched with nutrient rich, bioavailable Sunwarrior protein, probiotics, and superfoods, this healthy treat is bound to become one of your favorites!
Makes 2 Skinny & Raw Ice Cream Sandwiches
Ingredients:
Cookie Crust:
- 3/4 cups medjool dates (pitted, soaked in warm water for 5 mins)
- 1/2 cups + 1 tablespoon walnuts (I used sprouted and dried walnuts, but regular will do fine here)
- 2 tablespoons Sunwarrior Classic chocolate protein
- 1 and 1/2 tablespoon unsweetened cacao
- 1 teaspoon chia seeds (optional)
- Pinch Himalayan crystal salt
Directions for Cookie Crust:
Blend all ingredients together in food processor.
Divide into 4 equal parts OR 2 if you are making larger sandwiches, and pat down into 4″ pans (muffin trays work great for mini sandwiches). Freeze for at least 3 hours.
Ice Cream (with Vitamix)
- 1 cup unsweetened almond milk + 1 teaspoon cashew butter, mixed (vegetarian option: sub with 3/4 cup Greek yogurt)
- 1/4 teaspoon pure vanilla
- 1 vanilla pod (optional)
- Pinch Himalayan crystal salt
- 2 capsules probiotics (broken and added)
- 5–10 drops vanilla crème liquid stevia
Directions for Vitamix Ice Cream:
Mix the ingredients together and pour into an ice cube tray or into flat freezable dishes. When frozen, allow to sit for 3–5 minutes then and blend in Vita-Mix.
- 1 cup unsweetened almond milk + 1 teaspoon cashew butter, mixed (vegetarian option: sub with 3/4 cup Greek yogurt)
- 1 and 1/2 cup unsweetened vanilla almond milk
- 5–10 drops vanilla crème liquid stevia
- 2 capsules probiotics broken and added
- 1/2 cup salt, 2 cups ice, 1 large and 1 small ziplock bag
**Note if making this version, wait until the cookie crust has been frozen for at least 3 hours and prepare this right before serving. Blend all ingredients together in blender except ice and salt. Add blended ingredients to small ziplock and seal tightly. Fill large ziplock half way with ice and salt. Place small ziplock bag into large one, seal and shake vigorously for 5 minutes.Directions to Assemble:
Remove cookie crusts from the freezer and slide onto plates or a serving board. Scoop 1 ball of ice cream using an ice cream scooper into the center of the crust and top with a second crust. Serve immediately.
